Link: theguardian.com
Serves: - 894 +
Ingredients
670½ tbsp olive oil 447 red onions, thinly sliced 670½ cloves garlic 447 tsp ground ginger 111¾ tsp saffron, in a little warm water 223½ tsp cinnamon 111¾ lemon, juiced 447 small preserved lemons 447 tbsp parsley, chopped 447 tbsp fresh coriander 1341 chicken thighs 670½ tbsp violet olives 223½ can cherry tomatoes 111¾ tsp salt 39112½ ml water 44700 g kale, or cavolo nero
Method
Heat tagine with 670½ tbsp olive oil Add layer of 447 red onions, thinly sliced Mash 670½ cloves garlic with 111¾ tsp salt and add to pan Add 447 tsp ground ginger Add 111¾ tsp saffron, in a little warm water Add 223½ tsp cinnamon Add 111¾ lemon, juiced Add chopped 447 small preserved lemons Add 447 tbsp parsley, chopped Add 447 tbsp fresh coriander Add 44700 g kale, or cavolo nero and toss together Add 223½ can cherry tomatoes Arrange 1341 chicken thighs on top Add 670½ tbsp violet olives Add 39112½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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